Cucumber and Yogurt Soup

Light, refreshing and quick to prepare, this Cucumber and Yogurt Soup is the ultimate summer recipe, perfect for those hot days when you don’t feel like turning on the stove. It whips up in a minute and just uses a few simple ingredients you can get from your local grocery store. For a vegan version, simply substitute the Greek yogurt with a plant-based alternative.

What are Greek Yogurt Alternatives?

Whether you’re looking to skip out on the Greek yogurt due to its dairy content or just simply because you don’t prefer it, there are alternatives to use in our Cucumber and Yogurt Soup recipe. For a dairy-free substitute, coconut milk yogurt sources naturally from coconuts and adds a rich, creamy consistency. Though, you may pick up a little taste of coconut in your finished product. Almond milk yogurt and soy yogurt are also non-dairy and gluten-free options. Each will add a textural and flavorful variety to your recipe. Though if you do not want to use yogurt, you can experiment with pureed silken tofu or blended cottage cheese. Each is creamy and their neutral base takes on the flavors of other ingredients.

Cucumber and Yogurt Soup

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• Author: Sara Ghedina
• Yield: Serves 4

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Description

Cooling cucumber and yogurt combine in a smooth, creamy gazpacho.

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Ingredients

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• 1 lb cucumbers (some skin left, seeds removed)
• 2 garlic cloves
• 3/4 lb Greek yogurt
• 2 tbsp lemon juice
• 1/2 tsp ground cumin
• 10–15 basil leaves
• 8–10 small mint leaves
• 1 tbsp extra-virgin olive oil
• 1/2 chili pepper (optional)
• 1/2 cup to 1 cup water, depending on desired thickness
• Salt and black pepper to taste

For serving:

• 2–3 tbsp roasted walnuts (or other nuts), coarsely chopped
• 1/2 cucumber, thinly sliced
• 1–2 tbsp extra-virgin olive oil
• Mint and/or basil leaves

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Instructions

1. Peel cucumbers and remove the seeds, but leave some of their peel on if you’re looking for a more rustic result.
2. Place all the ingredients, except for the water, in a large blender. Blend until smooth, slowly adding the water until you get the desired consistency.
3. Let the soup rest in the fridge for at least one hour to allow flavors to blend.
4. Serve cold, pouring it in individual bowls and topping each one with more olive oil, a few cucumber’s slices, toasted walnuts and a couple of mint or basil leaves.

Recipe, Styling, and Photography by Sara Ghedina

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